Preheat oven to 375 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, brown sugar and granulated sugar on medium-high until light and fluffy (approximately 3 minutes). Turn the mixer down to low and add in each egg, one at a time, making sure to mix between each addition. Add the vanilla extract and almond extract and beat until combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. With the mixer on low, add the flour mixture to the wet ingredients, scraping down the sides of the bowl when necessary. Finally, using a wooden spoon, fold in the oats, dried cranberries, pecans, and chocolate chips until just combined.
Using a small ice-cream scooper or spoon, place approximately 2-inch scoops of dough (about 2 large tablespoons) onto a large cookie sheet lined with parchment paper. Using your fingers gently flatten the top just slightly.
Bake cookies for approximately 12 minutes, or until golden around the edges. Remove from the oven and allow cookies to cool for approximately 2 minutes before transferring to a wire rack to cool completely.